Roasted Green Goddess Salad

standard November 14, 2016 1 response


This week is Rainbow Week. Which means LOTS of color. And color (at least to me) means salads. Big, hearty, meal sized bowls, full of nutrients, filling protein, healthy fats, and a bit of crunch. Today is all about one color – GREEN! I’ve made many green dishes over the years, but this one is perfect for a Texas November weekday. Summer produce is still hanging on, the temperatures only sometimes require a jacket, and it’s hard to believe Thanksgiving is just around the corner. So instead of a hot bowl of soup or a cold, crisp salad, we mix the two together. Hot roasted veggies, a creamy dressing, and fresh greens make this perfect for Fall or anytime.


Roasted Green Goddess Salad

Yield: Serves 2

Calories per serving: 342 kcal


  • 1 c zucchini, diced
  • 1/2 c shishito peppers
  • 1/2 c green beans
  • 1 c shelled edamame
  • 1 T olive oil
  • 1/2 large avocado
  • 1 T lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tsp parsley
  • 4 c mixed greens of choice
  • 1/4 c raw pepitas


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Toss zucchini, peppers, edamame and broccoli with 1 T olive oil, sea salt and pepper to taste. Roast for 30 minutes or until veggies are slightly soft and browned.
  3. In a blender or small food processor, blend the avocado, lemon juice, parsley, and salt and pepper until smooth. Add a little water if needed to thin.
  4. Toss dressing with greens and roasted vegetables..
  5. Divide among two plates, top with pepitas, and serve.


Per serving: 342 calories, 29 g carbohydrate, 17 g fat, 16 g protein, 598 mg sodium, 11 g sugar


Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for sharing it on the blog. All content and opinions are my own. 


Same Old, Same Old

standard June 5, 2011 Leave a response

The husband and I spent the last three days in a pool getting SCUBA certified. Next weekend we get to do it all over again. So the thought of planning meals and going to the store was a very tiring one earlier this evening when we got home. I also had the great foresight to pack all my cookbooks last weekend in my packing frenzy. Needless to say, this week is not going to be an exciting culinary adventure.

Wandering around Kroger, I mentally assembled meals and fell back on my go-to lunches: salad.  Nothing exciting, but always full of flavor and nutrition.

Strawberry and Edamame Spinach Salad

Serves 1


  • 1 c spinach
  • 1 c arugula
  • 1/4 c black beans
  • 1/4 c shelled edamame
  • 1/4 c diced strawberries
  • 1 T toasted pumpkin seeds
  • 1 T raspberry white balsamic vinegar
  • 1 T hemp oil
  • 1 tsp agave nectar
  • Salt and Pepper


  1. Chiffonade spinach and arugula.  Top with beans, edamame, and strawberries.
  2. Mix vinegar, oil, agave, and salt and pepper, to taste.
  3. Toss vinaigrette and salad together. Top with pumpkin seeds.

Spinach and strawberries are always a good combo. I added the arugula because I had some from last week I needed to use up. The beans and edamame add a good amount of protein. I had cooked some amaranth to add a grain to the mix, but it ended up as amaranth porridge on accident. The pumpkin seeds add some crunch instead.

It’s going to be a good lunch week!